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Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

6 Tips to Crush It at FNCE

For registered dietitian nutritionists, FNCE is one of the best conferences to attend — but it can be one of the most overwhelming conferences to attend, too. Here are my tips and tricks on how to have an amazing experience.

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Broiled Stone Fruit

Sumptuous broiled brown sugar peaches are topped with creamy siggi’s yogurt and a fig sherry reduction.

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4 International Resources for Global-Minded RDNs

Ever since I was young, I have loved to explore new places and experience different cultures. My passion for these activities did not stop when I became an RDN. In fact, since beginning my career in nutrition, I have had countless opportunities to travel, taste new foods, interact with people from different cultures and meet nutrition professionals from all around the world!

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End "Radish Greens Remorse"

Do you feel "radish greens remorse" when you toss out radish tops? Good news: It doesn't have to be this way! The green leafy tops of radishes (and many other vegetables such as turnips or beets) are perfectly edible and are, in fact, delicious. Try them in this recipe for chimichurri.

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Tandoori Shrimp Bowls

Fragrant basmati rice is topped with tandoori shrimp in a spicy tomato-coconut sauce and garnished with a refreshing siggi’s yogurt sauce.

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Chickpea Salad Sandwich with Sweet Apple Slaw

This sandwich is a vegetarian twist on two diner lunch classics: tuna salad and coleslaw. Made with beans, veggies, dairy, oils and fruits, it's packed with fiber, protein, antioxidants, vitamins, minerals and healthy fats. Talk about a well-balanced lunch!

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Advice to Future RDNs

Recently, I spoke at a graduation ceremony for dietetic interns. I based my presentation on a book I made my son for his graduation — listing all the goals I hoped he'd accomplish as an adult. Here are my 15 pieces of advice for "future RDNs."

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Blood Orange Granita

Granita — a Sicilian-style frozen dessert made from water, sugar and flavorings — is kind of like a cross between a snow cone and a sorbet. It's the perfect treat to enjoy (in moderation) on a hot late-summer day.

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Berry Breakfast Bites

Hearty whole-grain bread is topped with thick siggi’s yogurt, fresh fruit and almonds for a balanced breakfast.

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Diagnosed with High Triglycerides? Why Fish and Supplements Need to Be Part of Your Diet

If your doctor has told you your triglycerides are too high, consider taking a fish oil supplement. Why? Consuming omega-3 fatty acids has been shown to lower triglycerides … not to mention promote heart health, reduce mental decline with aging and reduce overall mortality.

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Wild Honeysuckle Simple Syrup

As those of us raised below the Mason-Dixon Line can attest, honeysuckle flowers are actually kind of edible, containing a tiny taste of nectar at the base of the flower. I wanted a way to concentrate that flavor from my youth and use this crazy plant that was sprawling all over my family's forest — so I came up with the idea of making a simple syrup using the nectar.

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Corn Cob Stock Tastes Like Summer

I almost hesitate to use the word "recipe" here. With just two ingredients (three if you feel fancy) you'll have a sweet, summery stock that is a wonderful addition to soups, risotto or other rice or grain dishes, or any recipe that calls for vegetable or chicken stock.

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Cookie Dough Bites

If you like raw cookie dough, you'll love these mini cookie dough bites studded with chocolate chips.

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Honey Vanilla Breakfast Bowl

Sweetened quinoa topped with siggi’s yogurt, fresh berries, almonds, chia seeds and honey makes the perfect gluten-free breakfast!

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What to Eat When It's Too Hot to Cook

When temperatures soar, my dinner plans don't include an oven or stove. Frankly, even the barbecue gives off too much heat. That's why I've been experimenting with meals that require no cooking at all.

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Stuffed Mini Peppers Are a One-Bite Burst of Nutrition

Stuffed bell peppers are often a hearty hit at the dinner table, so why not downsize them for a light, tasty and healthy bite at the party table?

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5 Ways to Overcome Burnout (The Struggle Is Real)

There are days when I absolutely love my job. I feel deeply proud of my career and appreciative of the independence, variety and excitement. Then, there are days when I fantasize about deleting all my social media accounts, moving to the country and raising chickens. Can you relate?

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4 Ways to Enjoy Grilled Fruit

Grilling fruit really brings out its natural sweetness. Try a watermelon salad appetizer or swap ice cream for yummy Grilled Strawberry Banana Pizza!

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Challenge the Causes of Disordered Eating

About three percent of the U.S. population meets the criteria to be diagnosed with an eating disorder. Many more people have disordered eating patterns. Make a normalized eating pattern a reality by challenging yourself to bring more mindfulness to your meals and snacks.

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1-Pan Gnocchi with Ground Turkey and Zucchini

This one-pan meal is ready to eat in 30 minutes and full of flavor! Add an extra squeeze of lemon to bring even more sunshine to the dish.

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The Tasty Science of Flavorful Grilled Vegetables

"Let's grill tonight" often translates as "Let's eat meat tonight." That's not really surprising since grilled meat products create hundreds of complex aroma and flavor compounds. While grilled vegetables create less of these crave-inducing compounds, they do develop delicious flavor profiles that can make them popular even with "veg-avoiders."

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Eating Bugs and the Future of Nutrition

In Western societies, eating insects is taboo. However, entomophagy, the technical term for chowing down on bugs, is gaining popularity as a fix for malnutrition and environmental concerns.

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Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

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Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

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